Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
2
In a large skillet, heat 1 1/2 tablespoon of olive oil and sauté the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
3
Sauté all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sautéed add them to the large pot as was done in step 2.
4
Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
5
Add the chopped tomatoes and parsley to the large pot; cook another 10-15 minutes. Stir occasionally.
6
Remove the bay leaf and adjust seasoning.
Ingredients
2onion, sliced into thin rings
3cloves garlic, minced
1medium eggplant, cubed
2zucchini, cubed
2medium yellow squash, cubed
2green bell peppers, seeded and cubed
1yellow bell pepper, diced
1chopped red bell pepper
4roma (plum) tomatoes, chopped
½cupolive oil
1bay leaf
2tbspchopped fresh parsley
4sprigs fresh thyme
salt and pepper to taste
Directions
1
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
2
In a large skillet, heat 1 1/2 tablespoon of olive oil and sauté the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
3
Sauté all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sautéed add them to the large pot as was done in step 2.
4
Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
5
Add the chopped tomatoes and parsley to the large pot; cook another 10-15 minutes. Stir occasionally.
